To make Roasted Brussels Sprouts and Fennel with Tahini Cream and Fresh Herbs Recipe dairy-free, substitute coconut yoghurt for the plain yoghurt. Pre-cooking the brussels sprouts in a frying pan will prevent them drying out and burning in the oven.
Roasted Brussels Sprouts and Fennel with Tahini Cream and Fresh Herbs Recipe
Servess 6
Ingredients:
¼ cup (60 ml) filtered water
600 g (1 lb 5 oz) brussels sprouts, halved lengthways
1 large red onion, cut in half then wedges
3 fennel bulbs, tough outer layer removed, cut into 1 cm (½ inch) slices
¼ cup (60 ml) extra virgin olive oil
1 small handful mint, roughly chopped
1 small handful parsley, roughly chopped
4 spring onions (scallions), green part only, thinly sliced
Tahini, macadamia and lemon cream
100 g (3½ oz) tahini
¼ cup (60 ml) extra virgin olive oil
¼ cup (60 ml) fresh lemon juice
½ cup (130 g) plain yoghurt
1 teaspoon local honey or maple syrup
½ teaspoon ground cumin
½ teaspoon salt black pepper, to taste
140 g (5 oz) roasted macadamia nuts, roughly chopped
Method:
Preheat the oven to 200°C (400°F).
Heat the water in a large frying pan over high heat. Add the brussels sprouts and cook until the water evaporates. Transfer the brussels sprouts to a roasting tin and add the onion, fennel and olive oil, stirring or shaking well to coat. Roast for 30 minutes, until the sprouts are well-browned.
Meanwhile, pop all the tahini cream ingredients except the macadamias in a blender and whiz on high for 1 minute, or until smooth. If it’s not creamy enough, add 2–3 tablespoons water and blend again. Taste and adjust the seasoning.
To serve, spoon the tahini cream onto a large platter, spreading it out evenly, then scatter the macadamias over the top. Remove the vegies from the oven, cool for a minute or two, then pile them over the creamy base. Top with the fresh herbs and spring onions.
Smart Tips:
- To roast macadamia nuts, spread them on a baking tray and roast in a 170°C (325°F) in oven for 15 minutes.
- To make this dish dairy-free, substitute coconut yoghurt for the plain yoghurt.
- Pre-cooking the brussels sprouts in a frying pan will prevent them drying out and burning in the oven.
Images and text from Low Tox Life Food by Alexx Stuart, photography by Cath Muscat. Murdoch Books RRP $39.99 NZD, RRP $36.99 AUD.
